- Preheat oven to 400°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. For the relish, in a medium bowl combine peas, bell pepper, jalapeño, green onions, cilantro, oil, cumin and 4 tablespoons of the lime juice; mix well. Cover and refrigerate until ready to serve.
- Place fillets on baking sheet, and season with freshly ground pepper to taste. Drizzle with remaining 2 tablespoons lime juice. Bake 10 minutes or until fish flakes easily with a fork. Serve with black-eyed pea relish.
View all nutritional information
Calories 217, Calories Fat 45, Total Fat 5g, Saturated Fat 0g, Cholesterol 62mg, Sodium 97mg, Carbohydrate 18g, Protein 26g
|Calories (fat) extra||20|
|Total Fat (extra)||8|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||12|
|Vitamin C (extra)||104|